Sauce ravigote: Difference between revisions
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'''Sauce ravigote''' is a classic, lightly acidic [[sauce]] in [[Cuisine of France|French cuisine]], which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth with herbs.<ref>{{cite book | title=Vegetarian diet and dishes | last= Lyman | first= Benjamin Smith | year= 1917 | publisher= Ferris & Leach | volume = | location= Philadelphia, Pennsylvania (USA) | isbn= | pages= 121 - 122 | url=http://books.google.com/books?id=B90oAAAAYAAJ&pg=PA122&dq=ravigote&hl=en&sa=X&ei=jcmIT4yfGKqg2gW236zjCQ&sqi=2&ved=0CDkQ6AEwAQ#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }}</ref> Current |
'''Sauce ravigote''' is a classic, lightly acidic [[sauce]] in [[Cuisine of France|French cuisine]], which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a [[Sauce_velouté|velouté]], with herbs.<ref>{{cite book | title=Vegetarian diet and dishes | last= Lyman | first= Benjamin Smith | year= 1917 | publisher= Ferris & Leach | volume = | location= Philadelphia, Pennsylvania (USA) | isbn= | pages= 121 - 122 | url=http://books.google.com/books?id=B90oAAAAYAAJ&pg=PA122&dq=ravigote&hl=en&sa=X&ei=jcmIT4yfGKqg2gW236zjCQ&sqi=2&ved=0CDkQ6AEwAQ#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }}</ref><ref name "Little Dinners">{{cite book | title=Little French dinners | last= De Rivaz | first= Eveleen | year= 1900 | publisher= New Amsterdam Book Co. | volume = | location= New York, New York (USA) | isbn= | pages= 40 - 41 | url=http://books.google.com/books?id=KPspAAAAYAAJ&pg=PA40&dq=ravigote&hl=en&sa=X&ei=jcmIT4yfGKqg2gW236zjCQ&sqi=2&ved=0CFwQ6AEwBw#v=onepage&q=ravigote&f=false | accessdate = 14 April 2012 }}</ref> Current recipes often add [[Dijon mustard]].{{fact|date=Apruil 2012}}. The cold is based on a [[vinaigrette]].<ref>{{cite book | title=May Byron's vegetable book | last= Byron | first= May Clarissa Gillington | year= 1916 | publisher= Hodder & Stoughton | volume = | location= London, England (UK) | isbn= | pages= 300 - 301 | url=http://books.google.com/books?id=ZTkEAAAAYAAJ&pg=PA296&dq=Vinaigrette&hl=en&sa=X&ei=jMSIT_uJMISW2AWax8C6CQ&ved=0CEoQ6AEwAg#v=onepage&q=Vinaigrette&f=false | accessdate = 14 April 2012 }}</ref> Many other preparations pass under the term ''ravigote'', but in general ravigote sauces are highly seasoned with chopped, sautéed [[shallot]]s or onion, [[caper]]s and herbs: ''ravigoté'' connotes "reinvigorated", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish<ref name "Little Dinners"/>, fowl, [[egg (food)|egg]]s and, traditionally, with ''tête de veau'', jellied hare, [[head cheese]], [[pâté]] or [[calf's brains|calves' brains]].{{fact|date=April 2012}} |
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==See also== |
==See also== |
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Revision as of 01:07, 14 April 2012
 | This article needs additional citations for verification. (April 2012) |
Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs.[1][2] Current recipes often add Dijon mustard.[citation needed]. The cold is based on a vinaigrette.[3] Many other preparations pass under the term ravigote, but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: ravigoté connotes "reinvigorated", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as fishCite error: The opening <ref> tag is malformed or has a bad name (see the help page)., fowl, eggs and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calves' brains.[citation needed]
See also
References
- ^ Lyman, Benjamin Smith (1917). Vegetarian diet and dishes. Philadelphia, Pennsylvania (USA): Ferris & Leach. pp. 121–122. Retrieved 14 April 2012.
- ^ De Rivaz, Eveleen (1900). Little French dinners. New York, New York (USA): New Amsterdam Book Co. pp. 40–41. Retrieved 14 April 2012.
- ^ Byron, May Clarissa Gillington (1916). May Byron's vegetable book. London, England (UK): Hodder & Stoughton. pp. 300–301. Retrieved 14 April 2012.
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